We also have beautiful hand-made cutting boards, rolling pins and more. Don’t forget that Duane’s custom cabinet shop can also help you transform your kitchen into a space you love. Talk about a great Christmas present for your significant other!

The 4-H group ‘Backyardicus Domesticus’ will use the profits to purchase needed supplies for their group, such as binders and pens and other office supplies, and seeds and gardening materials that they will use to plant a small garden plot in the yard at Celebrate the Season.

Saturday, November 19th, 10am – 2pm at Celebrate the Season

For more info call us at 244-2536.

This recipe makes eight pint jars or four quart jars of canned pears. These make great gifts, or keep for yourself to have the tastes of summer stored in your pantry all winter.

• 8 to 12 pounds pears
• 1 batch hot light or medium syrup (see below)

How to Make the Syrup

In a stainless steel saucepan, combine sugar and water. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to low and keep warm until needed, taking care not to boil the syrup down. Allow 1 to 1 1/2 cups of syrup for each quart jar of fruit.

Light Syrup: 2 1/4 cups sugar and 5 1/4 cups of water: 6 1/2 cups of syrup

Medium Syrup: 3 1/4 cups sugar and 5 cups water: 7 cups of syrup

Need pears? We’ve got a bounty of fresh Hood River pears, available in 40 pound boxes, or by the pound. We also sell canning supplies! Call 541-244-2536 for more info.

Now is the time to protect your late-summer garden, and if you’ve got a flock of chickens who have been living in ‘temporary’ housing, make sure to get them into something that will protect them through the winter! It’s very important to have a safe place for your girls during the colder months when they are more susceptible to predators and freezing temperatures.

This offer will be available Friday and Saturday, 10am to 5pm. Drop by!

Special this weekend, we have a shipment of fresh Hood River Bartlett Pears!

Pears are available for $1 per pound, or $30 per case, which contains 40 pounds of pears.

Now is the time to preserve the bounty of the harvest for the ‘leaner’ months, when fresh fruit is harder to come by, or is shipped from the other side of the globe to get to your grocery store.

Don’t know how to can or don’t have the supplies? We can help! We’ve got lots of canning supplies as well as preserving books that can help you get started. It’s really not as difficult as it seems, you can do it!

Learn more about canning from the OSU extension service website, and come get your pears today through Saturday, from 10am to 5pm.

Today, we’ve got:

Zucchini
Cucumbers
Potatoes
Beans

And we’ve always got a wide selection of potted herbs and other starts. It’s not too late to plant a winter garden or an indoor container garden!

Also, we’ve got a load of Bartlett Pears from Hood River. They’re delicious! They’re $30 a case (40 pounds) or $1 per pound if you’d only like a few pounds.

Come see what we’ve got!

Here’s a great recipe for your pears. Make several and keep some of the unbaked tortas in the freezer for baking later.

Pear & Hazelnut Torta

(from Delicious Magazine, May 2009) makes one 26cm cake

100g (3.5 oz) hazelnut meal
110g (1/2 cup) granulated sugar, plus 2 tablespoons extra
50g (1/3 cup) plain flour
1/2 teaspoon baking powder
2 eggs
60ml (1/4 cup) milk
1 teaspoon vanilla extract
80g (2.8 oz) unsalted butter, melted and cooled
2 ripe pears

Preheat the oven to 170°C (340°F). Lightly grease the bottom of a 26cm (10 inch) tart pan or spring-form cake tin.

Combine the hazelnut meal, sugar, flour, baking powder, and a pinch of salt in a large bowl and whisk to combine. Beat the eggs in a separate bowl until they are just frothy. Whisk in the milk, vanilla, and cooled butter. Pour the egg mixture into the nut mixture and stir until well combined. Scrape the resulting batter into the prepared dish. and spread out evenly.

Peel, quarter, and core the pears. Cut each quarter into 4 to 5 equal pieces. Fan the slices slightly and then transfer to the top of the batter. Repeat with remaining pear slices. Sprinkle the extra sugar over the pears.

Bake the torta for 25-35 minutes, or until the batter is firm, puffed, and golden. If the top colours too quickly over it loosely with foil.

Transfer to a wire rack sift a thick-ish layer of icing sugar over the top. Allow to cool to lukewarm and then release from the pan. Sift more icing sugar over the top just prior to serving, if required. Serve with whipped cream.

Publicity for this event:

Video about the Backyard Farm Tour on KTVZ

Article in Cascade Business News

The Feast from the Farms Event was also a huge hit! Thanks again to Deschutes Brewery, The Blacksmith Restaurant, Dump City Dumplings, Bend Distillery, Goodlife Brewing Company, The Brew Shop, Victoria’s Vegetables and The Miracle Acre Farm for all of their support of this community-wide fundraiser for NeighborImpact.

This year’s tour includes 17 tour stops, with stops on both Saturday and Sunday. Read the booklet carefully, because some tours stops are ONLY on Saturday, or ONLY on Sunday, but many are participating both days.

The tour is today from 10 – 3, and Sunday from 10 -3.

Also, consider purchasing tickets for Feast from the Farms! Tickets are only $10, and can be purchased at the door. The event runs from 5pm – 8pm at Celebrate the Season.

This farm-to-table event will feature the executive chef from Deschutes Brewery, Dump City Dumplings, Blacksmith Restaurant’s Executive Chef, and desserts prepared by COCC’s Cascade Culinary Institute. Beer, wine, champagne, and mixed drinks will be available for purchase, and live music will be provided by Organic Music Farm and Big Pine and the Pitchtones. It’s going to be a rockin’ good time – so don’t miss out!

Read more on our Events page.